So we are in quarantine like just about everyone else in the world. Since we now have all the time we could ever want to do any given project, I’ve turned everything into a project! Breakfast has turned into it’s own little event. I’ve been whipping up coconut crusted french toast, funfetti pancakes, brown sugar candied bacon, the list goes on.
I’ve been trying to avoid going into grocery stores altogether by having my groceries delivered. The problem here is so many items are out of stock. This includes bagels.
The other day it rained and we fired up the Disney Plus and I decided it was the day to attempt making bagels from scratch. I feel like basics such as bagels are the toughest to get right.
The ingredient list is quite simple (I had everything in my pantry already). I will say the process to make these are a bit time consuming but you have to trust me on this one -these bagels are worth it. They are New York style so they are chewier than the regular bread like consistency of some.
The original recipe (here) calls for bread flour. The protein in the bread flour makes the bagels chewier. My adaptation calls for plain old all purpose flour and are just as chewy. I just boiled them for two minutes rather than one and it changes the texture.
My recipe is for plain, but you can add any toppings you’d like! I love sesame bagels, you could use poppy seeds, add cinnamon to the dough, the possibilities are limitless. I’d actually really love to add pizza seasonings and top with a sprinkle of grated cheese OMG YES!
NY Style Bagels
yield 8 bagels
Ingredients
- 2 teaspoons active dry yeast (one packet)
- 1 ½ tablespoons (4 ½ teaspoons) granulated sugar
- 1 ¼ cups warm water(you may need a little more depending on how the dough comes together)
- 3 ½ cups all purpose flour(you may need extra for kneading)
- 1 ½ teaspoons salt
- a little oil (whatever kind you like) for bowl
- 1 egg white for egg wash (use a whole egg if you like a darker bagel)
Directions
1. In ½ cup of the warm water, pour in the sugar and yeast. Do not stir. Let it sit for five minutes, and then stir the yeast and sugar mixture, until it all dissolves in the water.
2. Mix the flour and salt in a large bowl. Make a well in the middle and pour in the yeast and sugar mixture.
3. Pour 1/3 cup of the remaining warm water into the well. Mix and stir in the rest of the water as needed. Depending on where you live, you may need to add anywhere from a couple tablespoons to about ¼ cup of water. You want a moist and firm dough after you have mixed it.
4. On a floured work surface, knead the dough for about 7 minutes until it is smooth and elastic. Try working in as much flour as possible to form a firm and stiff dough.
5. Lightly brush a large bowl with oil and turn the dough to coat. Cover the bowl with a damp dish towel. Let rise in a warm place for 1 hour or until the dough has doubled in size. Punch the dough down, and let it rest for another 10 minutes.
6. Carefully divide the dough into 8 equal pieces.
7. Shape each piece into a round, making it as smooth as possible.
8. Gently press your finger into the center of each dough ball to form a ring. Stretch the ring to about ⅓ the diameter of the bagel and place on a lightly oiled cookie sheet.
9. After shaping the dough rounds and placing them on the cookie sheet, cover with a damp kitchen towel and allow to rest for 10 minutes. Meanwhile, preheat your oven to 425ºF.
10. Bring a large pot of water to a boil. Reduce the heat. Carefully lower the bagels into the water. I boiled 4 at a time, but you can boil as many as you are comfortable with. Once the bagels are in, it shouldn’t take too long for them to float to the top (a couple seconds). Let them sit there for 2 minutes, and them flip them over to boil for another 2 minutes.
11. Once all the bagels have boiled, transfer them to a lightly oiled baking sheet.
12. Whisk your egg white and brush on the bagels. This will give them a shiny crust. If you want to add toppings to your bagels, do so after the egg wash so they will stick nicely.
13. Bake for 20 minutes, until golden brown.
FAQs
A New York–style bagel is always boiled in water that has had barley malt added, which gives a bagel its signature taste, texture, and leathery skin.
What is the big deal about New York bagels? ›
NYC bagel purists will claim the main difference between a New York bagel vs. a regular bagel is the water you boil them in. Much like a specific vineyard terroir is used to make a wine, certain minerals in New York City tap water are attributed to creating the best bagels.
What gives New York style bagels their color? ›
While the bagels are rising, bring a large pot of water to a boil and add a generous amount of malt syrup or barley malt. Malt syrup gives the bagels their characteristic golden color and slightly sweet flavor.
What makes New York style bagels different from other types of bagels iReady? ›
The primary characteristic that makes New York-style bagels unique among other bagels is that they are boiled before they are baked. This distinctive preparation method gives New York style bagels their iconic chewy texture and slightly shiny surface.
What is a true New York bagel? ›
According to the New York Times, “A New York bagel has a shiny crust with a little bit of hardness to it and a nice glaze. The inside is very chewy, but not overly doughy. It's got a slight tang to the taste, and it's not too big. But some people might disagree.”
What is in a classic New York bagel? ›
A bagel is an iconic New York food. It's a round bread, with a hole in the middle, savory, crunchy on the outside and chewy on the inside. It's topped with seasonings and traditionally filled with cream cheese and smoked fish.
What does boiling do to bagels? ›
A brief boil gives bagels a thin and fairly elastic crust that will still allow the bagels rise quite a bit in the oven, resulting in a softer texture. A longer boil and a thicker crust prevents the bagel from rising very much at all, giving you a very dense interior.
What do New Yorkers call cream cheese on a bagel? ›
In American Jewish cuisine, a bagel and cream cheese is sometimes called a "whole schmear" or "whole schmeer". A "slab" is a bagel with a slab of cream cheese on top. A "lox and a schmear" is to a bagel with cream cheese and lox or “Nova” smoked salmon.
What's the difference between a bagel and a bialy? ›
bagel: What's the difference? A bialy is a flat roll with a depression in the center typically seasoned with an onion and poppy seed mixture. The more well-known bagel refers is a round roll, typically with a hole in the center. Unlike bialys, bagels are boiled and then baked, giving them a chewier texture.
What flour is best for bagels? ›
Bread flour – Because of its high protein content, bread flour makes these homemade bagels delightfully chewy. This recipe also works with all-purpose flour, they're just a bit less chewy than bagels made with bread flour. Maple syrup – It activates the yeast and gives the bagels a hint of sweetness.
Cover the pan tightly with plastic wrap, spraying either the underside of the plastic or the tops of the bagels lightly with non-stick spray so the plastic doesn't cling to the bagel dough. Place the sheet pan of bagels in the fridge for 8-12 hours. The bagels will rise, expanding outward.
How to get shiny bagels? ›
There are two key factors that contribute to the shiny crust of a bagel:
- Boiling: Before baking, bagels are first boiled briefly in water. ...
- Malt Syrup or Honey Wash: Some bagel recipes call for a sweetener, such as malt syrup or honey, to be added to the boiling water.
As Smithsonian Magazine puts it, New York City tap water is sort of the "Goldilocks" of water when it comes to dough-making.
Do New York bagels use lye? ›
Many New York bagel shops boil in plain water, and you are free to do so yourself. However, you may also experiment with additives such as lye, baking soda, barley malt syrup, or honey to attain your desired end result. Each of these ingredients can alter the final product in the bagel-making process.
What is the difference between New York bagels and Jerusalem bagels? ›
“The main difference is that the Jerusalem bagel isn't boiled, and a real New York bagel has to be boiled. What you find in texture and flavor is quite different. The Jerusalem bagel is fluffier, airier, less doughy, while a New York bagel is heavy, dense, and more doughy.”
Why are New York bagels superior? ›
“In fact, the state has some of the softest water in the country.” The article explains how the chemical makeup of soft water affects the dough. “Hard water toughens gluten, while soft water softens it, making the dough goopier. This produces a more delicious, chewy bagel.
What is a Brooklyn style bagel? ›
Brooklyn Bagel's Plain Bagels are boiled then baked in authentic Brooklyn style, making them soft and chewy on the inside, but crunchy on the outside. Slice open, toast, and eat with butter or cream cheese.
What is New York vs London bagel? ›
Papo's is part of a wave of new shops in Britain selling New York-style bagels, distinct for being bigger, doughier and more heavily seasoned than their London counterparts.
What is New York vs Montreal style bagels? ›
Montreal bagels tend to be smaller, thinner, sweeter and less salty than their New York City counterparts. Both are boiled, but Montreal employs wood-burning ovens for baking, while New York utilizes burlap planks. Many NYC loyalists tout the local tap water as the secret ingredient.
